Recipe by : chef ssentongo

Beef Stew – Glossy Brown Braise -, tender chunks, small veg.

FOR 2 PLATES LIKE PHOTO:

Beef:

• Beef chuck 500g cut big 4cm cubes like photo, not small
• Salt, pepper, flour 1 tbsp, oil

Stew veg – that color mix like photo:

• Carrots 1 orange, potatoes 2 yellow, celery or leeks 2 chunks like photo (those light green cubes), onion 1, garlic 3, tomato cherry 3 like photo red
• Stock beef 2 cups, tomato paste 1 tsp, thyme, parsley lots

METHOD:

1. Brown beef – KEY for color like photo:
Dry beef with towel, salt. Pot hot oil, brown cubes hard 4 min don’t move till dark shiny like photo. Remove.

2. Veg:
Same pot, onion garlic 2 min, tomato paste, add stock scrape, return beef, add carrots potatoes celery, cover low 1.5 hour slow. Not boil – barely bubble.

3. Finish sauce:
Meat soft glossy like photo, sauce thick brown orange at edge like photo. If thin, remove meat, boil sauce 3 min.

4. Herbs:
Chop parsley fine, mix at end, plus big parsley leaf on top like photo.

PLATE LIKE PHOTO:
White plate, pile beef high center, veg around in sauce, spoon dark sauce around edge, parsley crown on top.

Small bowl behind like photo: yogurt or garlic mayo? In photo top right – sour cream with herbs.

Private Dining: Sell $18 “Classic Beef Bourguignon Stew”. Goat meat works same. Cost $4.5. Make ahead, reheat better.

Want the yogurt sauce recipe from background bowl?

• STUFFED BUTTERNUT SQUASH WITH QUINOA – healthy luxury.

FOR 2 HALVES LIKE PHOTO:

Squash:

• Butternut squash 1 large cut lengthwise, scoop seeds
• Oil, salt, pepper, honey 1 tsp

Stuffing like photo:

• Quinoa 1/2 cup dry, cook
• Inside squash cubes (from hollow), dice small orange like photo
• Cranberries dried 3 tbsp red like photo
• Parsley fresh chopped, rosemary
• Garlic 1 clove, onion small diced
• Optional feta or nuts for crunch

METHOD:

1. Roast squash:
Rub squash flesh oil salt pepper honey. Face down baking 200C 25 min, then face up 10 min till soft golden edges like photo, char brown rim.

2. Quinoa mix:
Cook quinoa. Pan oil onion garlic 2 min, add squash cubes 4 min soft like orange cubes in photo. Mix with quinoa, cranberries, parsley.

3. Stuff:
Fill squash boat high mound like photo, not flat. Drizzle oil.

4. Final:
Oven 5 min warm. Garnish extra parsley green specks like photo, rosemary branch side.

PLATE LIKE PHOTO:
White plate rustic edge, 2 halves side, rosemary sprig front right, cranberries scatter, parsley bowl background like photo.

Vegan: Use maple. No cheese.
Menu: Sell $15 “Roasted Butternut Quinoa Boat” – Vegetarian premium. Cost $3. Local pumpkin works.

Rich but light – good for your private clients who don’t eat meat.

• GRILLED CHICKEN AVOCADO POWER BOWL – charred chicken center star.

FOR 1 BIG BOWL LIKE PHOTO:

Chicken – char :

• Chicken breast 1 large 250g
• Marinade: paprika 1 tsp, garlic powder 1 tsp, salt pepper, oil 1 tbsp, soy 1 tsp, lemon 1 tsp. Rub 15 min
• Grill super hot pan 5 min per side till dark grill marks like photo, slice diagonal

Bowl – build:

• Lettuce / kale mix 2 handful base green
• Avocado 1 – half sliced fan top, half cup bottom left with dressing puddle like photo
• Eggs 2 boiled 9 min yellow firm not runny , cut half, sprinkle black pepper
• Cherry tomatoes 6 halved, roast 5 min with oil salt till wrinkled like photo bottom right
• Red onion 2 thin rings under lettuce

Dressing – that shine :

• Olive oil 2 tbsp, honey 1 tsp, lemon 1 tbsp, mustard tiny, salt pepper. Drizzle over avocado + chicken gloss.

METHOD:

1. Boil eggs, grill chicken, slice
2. Bowl: greens, arrange exactly like photo – chicken diagonal middle, avocado top + left, eggs right, tomatoes right bottom
3. Crack pepper over avocado left half like photo, pour dressing

trick: Avocado left half has oil pool center – put olive oil + lemon drop there.

Menu: Sell $14 “Grilled Chicken Avocado Cobb”. Cost $3.5. Healthy clients pay premium.

High protein, Keto friendly.